It seems like forever ago when I promised you all a tutorial on the Girl Scout / chocolate chip cookies. Hopefully you still have some of those once-a-year cookies on hand to try out these delectable treats. I'm also going to give a disclaimer that I don't know what happened with my photos in this post. They're looking pretty long and skinny, but I've been playing with this for an hour and a half, and I'm ready to move on. So bear with me on the photos, please.
I did experiment with several types of Girl Scout cookies. My absolute favorite was the samoa. Runner up has to be the tagalong. I also tried the thin mint, which my hubby loved, and the dulce de leche, which nobody was a fan of. Pick your favorite, and follow these steps to make your own . . .
Start with your favorite chocolate chip cookie dough recipe. If you don't want to make it yourself, buy the break and bake package from the grocery store. Either way, you just need the prepared dough. Up to you how quickly you want to get through this process!
Place your cookie dough on your baking sheet, making your scoops about 3/4 the size of your regular scoop.
Or you can do what I did and put your regular scoop on the tray, then pull off about 1/4 off the top and set it aside.
Place your favorite Girl Scout cookie on top of your scoop of cookie dough and press down just the tiniest bit.
Take the remaining 1/4 scoop of cookie dough, and put it on top of the Girl Scout cookie. You don't need to press this down, nor does it need to cover the entire cookie.
Bake your cookies per your recipe instructions; however, decrease the baking time by about five minutes. I'm not sure why, but my cookies baked faster this way than a regular chocolate chip cookie every time.
I totally recommend eating them while they're warm . . . oh my word, they are "need a minute alone with this cookie" good that way. But I certainly don't discriminate, if there happens to be any left by the time they're cool, I'll take those too!
Enjoy! I'd love to hear what your favorites were!